Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Lemon, Lavender, and Poppy Seed Loaf

Scott Phillips

Yield: Yields one loaf

Servings: 10

Dried lavender adds a floral note to this sweet, fragrant bread that begs to be enjoyed with a cup of warm tea.


For the bread

  • 1 Tbs. unsalted butter, softened
  • 9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
  • 3/4 cup granulated sugar
  • 4 tsp. poppy seeds
  • 1 Tbs. dried lavender
  • 1 Tbs. baking powder
  • 3/4 tsp. table salt
  • 1 cup whole milk
  • 2 large eggs, at room temperature
  • 1 Tbs. finely grated fresh lemon zest
  • 1 tsp. pure vanilla extract
  • 4 oz. (1/2 cup) unsalted butter, melted and cooled

For the glaze

  • 4 oz. (1 cup) confectioners’ sugar, sifted if lumpy
  • 4 tsp. fresh lemon juice; more as needed

Nutritional Information

  • Calories (kcal) : 330
  • Fat Calories (kcal): 110
  • Fat (g): 13
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 65
  • Sodium (mg): 320
  • Carbohydrates (g): 49
  • Fiber (g): 1
  • Protein (g): 5


Make the bread

  • Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.
  • In a large bowl, combine the flour, sugar, poppy seeds, lavender, baking powder, and salt. Whisk until well blended.
  • In a medium bowl, combine the milk, eggs, lemon zest, and vanilla. Whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.
  • Scrape the batter into the prepared pan and spread evenly.
  • Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.
  • Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely.

Glaze the bread

  • In a small bowl, stir the confectioners’ sugar and the lemon juice until smooth, adding more juice, 1 tsp. at a time, until the glaze is just pourable. Drizzle the bread with the glaze and let it set for 30 minutes. Store, covered, at room temperature for up to 2 days.


Rate or Review

Reviews (4 reviews)

  • camille1207 | 07/26/2019

    Amazing!!! I was initially surprised at how little lemon was actually included in the recipe but its perfect - great texture, not too sweet, very dense and so fragrant! I’ve made this a few times, with and without the lavender - great either way. I also never cared for the glaze and I still get rave reviews every time. Thank you!

  • MelR | 07/28/2016

    This was SO good. I made three loaves to bring to a party and they were gone in a matter of minutes. I added a bunch of lemon rind to the glaze to make it more tart. I also crushed the dried lavender in a mortar and pestle.Guarantee you will love it.

  • Cocodrie | 02/24/2015

    My husband and I both think that this loaf cake is really good! Mine looked as pretty as the picture:) I found the lavender at Whole Foods in the bulk spice section, so was able to buy only the very small amount needed for the recipe. I'll definitely be making it again.

  • LArcher | 11/17/2014

    I doubled the recipe and made 4 mini loaves and 6 muffins. I ate a muffin just hot out of the oven without the glaze. Yum! Will definitely make again.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks


We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

See my options